Thyme Crusted Mulloway with warm shallot dressing and mixed herb salad
Ingredients
(Serves 4-6)
2 tbs thyme leaves
4–6 x 180g-220g Mulloway portions
salt & freshly grund black pepper
2 tbs olive oil
For the herb salad
3 sprigs of fresh mint
3 sprigs of fresh chervil
For the dressing
125ml extra virgin olive oil
4 shallots, finely chopped
1 garlic clove, crushed with a pinch of salt
Juice of 1 lemon
1 tbs red wine vinegar
Salt & freshly ground black pepper
3 tomatoes, de seeded and diced finely, or 20 cherry
tomatoes cut in half
3 sprigs of fresh flat leaf parsley (stalks reserved for
the dressing)
2 sprigs of fresh basil (stalks reserved for the
dressing)
Yellow central leaves from a bunch of celery
100g wild rocket leaves
100g mixed peppery leaves, including mizuna and
mustard leaves (you could also add some radicchio
leaves or chicory or Belgian endive)
Steps
1. First make the dressing. Remove the stalks of the parsley and basil for the salad. Heat the oil in a small
saucepan and add the shallots, garlic and the herbs talks and cook gently without frying. When the oil
becomes hot, remove from the heat and allow the ingredients to steep and infuse. Leave the oil to cool for 20
minutes. When the dressing oil is just warm, remove the herb stems and add the lemon juice and vinegar.
2. Meanwhile, prepare the salad. Fill a large bowl with cold water and pick all the leaves and herbs into the
water. Wash and mix together. Scoop the leaves from the top, allowing any dirt to sink to the bottom. Drain
thoroughly then place the cleaned leaves in a salad spinner and spin until completely dry. Alternatively, dry
on kitchen paper. Put the dry leaves in a salad bowl.
3. Preheat the oven to 200°C/400°F/gas mark 6. Heat a large, heavy-bottomed, ovenproof pan over a
medium–high heat. Roughly chop the thyme leaves and sprinkle over the fish fillets, then season well with
salt and black pepper. Heat the oil in the pan and add the fish, skin-side down. Cook the fish, without
moving it, for 4 minutes, then gently turn it over and spoon oil over the uppermost skin before transferring
the pan to the oven.
4. Bake the fish in the hot oven for 6–8 minutes or until cooked, the skin will be golden brown and crisp and
the flesh will be perfumed with the thyme leaves. Add the chopped tomatoes to the dressing, taste, check the
seasoning and adjust with salt, black pepper and a little more lemon, if necessary. Remove the fish from the
pan and holding the pan carefully with a cloth as the pan has been in the oven, pour in the warm dressing
and swirl it around to pick up any of the juices and pieces of thyme.
5. Arrange the fish skin-side up on a plate. Dress the mixed herb salad with a little of the warm dressing,
then spoon the rest around the fish, so that the skin stays nice and crisp, arranging a small mound next to the
fish.
Thyme Crusted Mulloway with warm shallot dressing and mixed herb salad
Recipe by Tom Kime sustainable seafood advocate from Fish & Co. For more information about sustainable
seafood visit msc.org